Cook III
Listed on 2026-10-14
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Restaurant/Food Service
Food & Beverage, Cook & Chef, Hotel Kitchen, Catering
Lead in preparation, cooking, and presentation of menu items, ensuring high quality and consistency with minimal supervision.
Follow established recipe and menu guidelines.
Maintain a high level of cleanliness and sanitation daily in compliance with health and safety regulations.
Properly operate, maintain, and clean all kitchen equipment on a daily basis.
Support the Chef and Sous Chefs in menu execution, and specialty item preparation.
Assist with training, and mentoring of junior kitchen staff.
Ability to take instructions, as well as relay instructions in a constructive manner.
Perform other duties as directed by management.
Experience:
Preferred 2 years related experience and/or training; or equivalent combination of education and experience.
Must demonstrate effective communication skills.
Must demonstrate organizational skills, and ability to multi-task.
Benefits including:
Health Insurance
401(k) Matching
Paid Time Off
Vision Insurance
Dental Insurance
Flexible Spending Account
Life Insurance
Premium Pay
Holiday Premium
Employee Discounts
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